Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4.
Line the base and ends of a 900g/2lb loaf tin with a strip of baking paper.
Cream the butter and caster sugar with an electric whisk until pale and fluffy, then add the orange and clementine zests. Gradually add the beaten eggs, mixing well between each addition. Fold in the flour and baking powder with the ground almonds. Add the milk and juice from 2 clementines and mix until smooth.
Spoon the mixture into the tin and bake for 1 hour 10 minutes or until golden brown and a skewer pushed into the middle of the cake comes out clean. Cool in the tin for 5 minutes.
Meanwhile, mix the remaining clementine juice with the icing sugar. Slowly spoon over the top of the warm cake. Leave in the tin until completely cold, then pull out and cut into slices.